In celebration of our new service A & O Dinner Party Blueprints being featured on Daily Candy today we are sharing all the recipes from this beautiful dinner. Please try them, they are a true taste of entertaining the Apples & Onions way.

XOXO,

SL + LEH

PS- Our friend Beth Liebetrau took ALL these beautiful pictures!

PPS- Thanks so much to the Daily Candy team for their support of A & O!

One small scoop of Mandarin Orange Sorbet (or any citrus sorbet)
Chilled prosecco or champagne

Chill champagne flutes in freezer 15 minutes before serving.

Fill champagne flute ¾ of the way full of chilled prosecco. Add a tiny ice cream scoop or tablespoon full of sorbet to the glass. Enjoy immediately. The sorbet keeps your cocktail chilled as you drink it!

Make dressing: whisk together rice wine vinegar, salt and agave. Still whisking, add oil in a slow continuous stream until dressing is emulsified. Season to taste with pepper and more salt as needed.

Arrange lettuce in serving bowl and top with snap peas and radishes. Add dressing to taste just before serving or serve dressing on the side in a pretty bowl with a spoon so guests can help themselves.

Note: this recipe calls for cooking the ribs the day before your party. To do in one day, cook your ribs in the morning so you have time to cool and strain the sauce before serving.

Preheat the oven to 325 degrees.

In a deep, heavy-bottomed pot (Dutch ovens work beautifully) over medium-high heat, sear the beef in batches until golden brown on all sides. Set browned ribs aside on a platter.

Add the vegetables (onion through garlic) to the pot with the heat on medium and saute until just soft, about 5 minutes. Add the liquids and brown sugar (mirin through stock) to deglaze the pan and bring to a boil. Add red pepper flakes and cilantro.

Add the beef back to the liquid and cover with a lid. Place in 325 degree oven for 2.5-3 hours. Allow to cool completely and then store in fridge overnight.

Next day remove the ribs from the pan and strain the sauce through a fine sieve to catch any congealed fat. Place the ribs and sauce back in the pot and boil on high, uncovered, until the ribs are warmed through and the sauce is reduced to a shiny glaze, about 5-10 minutes.

Wash rice in several changes of cold water in a bowl until water is clear, then drain in a sieve. Combine with water, olive oil and salt in a 1-1/2- to 2-quart saucepan. Bring to a boil, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, 10 to 12 minutes.

Remove from heat and let stand, covered, 5 minutes. Fluff with a fork. Stir in half the cilantro then spoon rice into serving dish and sprinkle with remaining cilantro. Serve immediately.

Easy Braised Bok Choy
Serves 6

6-8 bulbs baby bok choy

Slice each bulb in half the long way. Place greens on top of hot shortribs in pot just before serving. Cover pot with lid and steam for 3-4 minutes.

In a small pot, warm the cream over medium-low heat. Stir in the orange zest. Break the chocolate into small pieces and add in all together, stirring continuously into a smooth sauce. Keep refrigerated and warm in pot over low heat just before serving.

[…] Photographer, wine enthusiast and maker of organic soaps, Beth left her full time job this year to travel with her husband and commit to her creative talents full time! In order to support this lifestyle shift the couple downsized to a 554 square feet rental. […]